James Beard Award-winning chef and educator Bryant Terry aims to bring BIPOC voices to the forefront of the culinary conversation and debuts the first output from 4 Color Books, the publishing imprint where he serves as editor-in-chief. Then, Sandor Katz logs his fermentation romp around the world. Closer to home, Alex Hozven of The Cultured Pickle Shop in Berkeley talks about how she started producing kraut before the trend to pickle everything within arms reach caught on. Across the Bay, chef Heena Patel recalls childhood memories of Diwali as she prepares her restaurant menu. Finally, correspondent Gillian Ferguson does a double take of Tahitian squash at the farmer’s market.
Black food, fermentation, Diwali, and squash
From this Episode:
How ‘Black Food’ and 4 Color Books are disrupting publishing and modeling change
Bryant Terry, educator and chef-in-residence at the Museum of the African Diaspora, had a vision of representation and diversity in the culinary publishing world.
Palm wine and tempeh bowls: Sandor Katz explores global fermentations
Food writer and fermentation revivalist Sandor Katz has been a longtime guest on Good Food, dolling out his expertise to help demystify fermentation and empower people to...
Preserving and transforming future food one vat at a time
Alex Hozven of The Cultured Pickle Shop in Berkeley, California has a reputation within the fermentation community for the sheer breadth and distinctiveness of her practice.
Preparing for Diwali at San Francisco’s Besharam
“When you grow something, there is always a limitation of the space, the weather. But coming here, the variety of what I saw. I was like, ‘Wow, I’m in a paradise,’” says...